Antibacterial activity and stability of Extracts of four common rice dumplings leaves

doi:10.3969/j.issn.1004-1524.2022.06.19

Acta Agriculturae Zhejiangensis ›› 2022, Vol. 34 ›› Issue (6): 1287-1397.DOI: 10.3969/j.issn.1004-1524.2022.06.19

• Food Science • Previous Articles Next Articles

Antibacterial activity and stability of Extracts of four common rice dumplings leaves

TANG Xiao¹(), MA Ming²

1. College of Chemical Engineering, Ningbo Polytechnic College, Ningbo 315800, Zhejiang, China
2. Bonded Area Comprehensive Testing Laboratory,Ningbo Zhongsheng Product Testing Co., Ltd., Ningbo 315800, Zhejiang, China

Received:2021-11-24 Online:2022-06-25 Published:2022-06-30

Abstract

Abstract:

To systematically study the antibacterial activity and stability of 80% ethanol ultrasonic extracts of lotus leaves, Indocalamus leaves, reed leaves and Quercus leaves against food pathogens, such as Staphylococcus aureus, Bacillus subtilis, Pseudomonas aeruginosa, Escherichia coli and Salmonella enteritidis. The antibacterial zone diameter, minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), cell membrane permeability, thermal stability, pH stability and UV irradiation stability were measured. The results showed that the inhibition zone diameter of lotus leaf and reed leaf extract were larger than others. Their inhibition zone diameter of Bacillus subtilis, Pseudomonas aeruginosa and Salmonella enteritis were almost all significantly (P < 0.05) larger than those of potassium sorbate and sodium benzoate. The MIC and MBC to all pathogens of lotus leaf were the smallest. The MIC of the four extracts to Bacillus subtilis and Pseudomonas aeruginosa were the lowest, and the MBC to Bacillus subtilis and Pseudomonas aeruginosa were the same. The extract with concentration of 0.5 times of MIC value or above could significantly change the cell membrane permeability of microorganisms (P<0.05). The extracts of four rice dumplings leaves could effectively inhibit the growth of food pathogens. Meanwhile, they had UV irradiation stability and thermal stability, and their bacteriostatic effect were stable under weak acidic and neutral conditions of pH 5-7.

Key words: lotus leaf, Indocalamus leaf, reed leaf, Quercus leaf, antibacterial activity, antibacterial stability

CLC Number:

TS201.3

TANG Xiao, MA Ming. Antibacterial activity and stability of Extracts of four common rice dumplings leaves[J]. Acta Agriculturae Zhejiangensis, 2022, 34(6): 1287-1397.

Figures/Tables 10

References 26

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提取物Extract	枯草芽孢杆菌 Bacillus subtilis	金黄色葡萄球菌 Staphylococcus aureus	铜绿假单胞菌 Pseudomonas aeruginosa	大肠埃希菌 Escherichia coli	肠炎沙门氏菌 Salmonella enteritidis
阴性对照 Negative control	0	0	0	0	0
荷叶 Lotus leaf	25.32±0.31 a	23.03±0.28 a	22.40±0.25 a	18.82±0.28 b	19.73±0.35 a
箬叶 Indocalamus leaf	19.75±0.21 c	15.36±0.31 c	17.04±0.23 c	13.80±0.26 c	14.38±0.23 c
芦苇叶 Reed leaf	22.00±0.39 b	16.03±0.21 b	18.18±0.36 b	14.37±0.35 c	19.10±0.21 b
槲叶 Quercus leaf	18.68±0.23 d	15.34±0.28 c	16.83±0.38 c	13.05±0.32 d	13.76±0.18 d
山梨酸钾 Potassium sorbate	9.82±0.25 f	15.59±0.46 c	17.17±0.45 c	18.38±0.37 b	13.25±0.37 d
苯甲酸钠 Sodium benzoate	12.06±0.31 e	15.77±0.30 bc	18.02±0.36 b	21.87±0.41 a	11.31±0.34 e

提取物Extract	枯草芽孢杆菌 Bacillus subtilis	金黄色葡萄球菌 Staphylococcus aureus	铜绿假单胞菌 Pseudomonas aeruginosa	大肠埃希菌 Escherichia coli	肠炎沙门氏菌 Salmonella enteritidis
阴性对照 Negative control	0	0	0	0	0
荷叶 Lotus leaf	25.32±0.31 a	23.03±0.28 a	22.40±0.25 a	18.82±0.28 b	19.73±0.35 a
箬叶 Indocalamus leaf	19.75±0.21 c	15.36±0.31 c	17.04±0.23 c	13.80±0.26 c	14.38±0.23 c
芦苇叶 Reed leaf	22.00±0.39 b	16.03±0.21 b	18.18±0.36 b	14.37±0.35 c	19.10±0.21 b
槲叶 Quercus leaf	18.68±0.23 d	15.34±0.28 c	16.83±0.38 c	13.05±0.32 d	13.76±0.18 d
山梨酸钾 Potassium sorbate	9.82±0.25 f	15.59±0.46 c	17.17±0.45 c	18.38±0.37 b	13.25±0.37 d
苯甲酸钠 Sodium benzoate	12.06±0.31 e	15.77±0.30 bc	18.02±0.36 b	21.87±0.41 a	11.31±0.34 e

提取物Extract	革兰氏阳性菌 Gam positive bacteria		革兰氏阴性菌 Gram negative bacteria
提取物Extract	金黄色葡萄球菌 Staphylococcus aureus	枯草芽孢杆菌 Bacillus subtilis	铜绿假单胞菌 Pseudomonas aeruginosa	大肠埃希菌 Escherichia coli	肠炎沙门氏菌 Salmonella enteritidis
荷叶Lotus leaf	15.63	7.81	7.81	15.63	31.25
箬叶Indocalamus leaf	31.25	15.63	15.63	31.25	62.50
芦苇叶Reed leaf	31.25	15.63	15.63	31.25	31.25
槲叶Quercus leaf	31.25	15.63	15.63	31.25	62.50

提取物Extract	革兰氏阳性菌 Gam positive bacteria		革兰氏阴性菌 Gram negative bacteria
提取物Extract	金黄色葡萄球菌 Staphylococcus aureus	枯草芽孢杆菌 Bacillus subtilis	铜绿假单胞菌 Pseudomonas aeruginosa	大肠埃希菌 Escherichia coli	肠炎沙门氏菌 Salmonella enteritidis
荷叶Lotus leaf	15.63	7.81	7.81	15.63	31.25
箬叶Indocalamus leaf	31.25	15.63	15.63	31.25	62.50
芦苇叶Reed leaf	31.25	15.63	15.63	31.25	31.25
槲叶Quercus leaf	31.25	15.63	15.63	31.25	62.50

提取物MBC Extract MBC/mg·mL^-1	金黄色葡萄球菌Staphylococcus aureus	枯草芽孢杆菌 Bacillus subtilis	铜绿假单胞菌 Pseudomonas aeruginosa	大肠埃希菌 Escherichia coli	肠炎沙门氏菌 Salmonella enteritidis
荷叶提取物 Lotus leaf extract	31.25	15.63	15.63	31.25	62.50
箬叶提取物 Indocalamus leaf extract	62.50	31.25	31.25	62.50	125.0
芦苇叶提取物 Reed leaf extract	62.50	31.25	31.25	62.50	62.50
槲叶提取物 Quercus leaf extract	62.50	31.25	31.25	62.50	125.0

Antibacterial activity and stability of Extracts of four common rice dumplings leaves

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粽叶提取物Rice dumplings leaves	处理Treatment	枯草芽孢杆菌 Bacillus subtilis	金黄色葡萄球菌Staphylococcus aureus	铜绿假单胞菌 Pseudomonas aeruginosa	大肠埃希菌 Escherichia coli	肠炎沙门氏菌 Salmonella enteritidis
荷叶Lotus leaf	对照Contol	25.32±0.31 a	23.03±0.28 a	22.40±0.25 a	18.82±0.28 a	19.73±0.35 a
	60 ℃	25.09±0.27 a	22.92±0.36 a	22.07±0.25 ab	18.38±0.33 ab	19.35±0.24 ab
	80 ℃	24.75±0.28 a	22.68±0.28 a	21.68±0.33 ab	18.24±0.25 ab	19.13±0.17 ab
	100 ℃	24.63±0.26 a	22.60±0.27 a	21.70±0.27 ab	18.02±0.25 ab	18.96±0.26 ab
	120 ℃	24.41±0.34 a	22.48±0.36 a	21.50±0.28 b	17.80±0.29 ab	18.73±0.30 b
箬叶Indocalamus leaf	对照Contol	19.75±0.21 a	15.36±0.31 a	17.04±0.23 a	13.80±0.26 a	14.38±0.23 a
	60 ℃	19.51±0.32 ab	15.26±0.20 a	16.89±0.34 ab	13.73±0.25 a	14.17±0.36 ab
	80 ℃	19.37±0.18 ab	15.07±0.23 a	16.73±0.32 ab	13.56±0.20 a	14.01±0.21 ab
	100 ℃	19.22±0.21 ab	14.98±0.29 a	16.68±0.21 ab	13.49±0.23 a	13.87±0.31 ab
	120 ℃	19.00±0.33 b	14.94±0.21 a	16.52±0.26 b	13.38±0.26 a	13.71±0.23 b
芦苇叶Reed leaf	对照Contol	22.00±0.39 a	16.03±0.21 a	18.18±0.36 a	14.37±0.35 a	19.10±0.21 a
	60 ℃	21.84±0.40 ab	15.97±0.29 a	18.03±0.33 a	14.29±0.28 a	19.02±0.20 ab
	80 ℃	21.67±0.31 ab	15.79±0.18 a	17.91±0.23 a	14.06±0.36 ab	18.96±0.24 ab
	100 ℃	21.51±0.30 ab	15.67±0.24 a	17.78±0.22 a	13.89±0.23 ab	18.87±0.22 ab
	120 ℃	21.28±0.33 b	15.55±0.36 a	17.68±0.23 a	13.67±0.24 b	18.64±0.33 b
槲叶Quercus leaf	对照Contol	18.68±0.23 a	15.34±0.28 a	16.83±0.38 a	13.05±0.32 a	13.76±0.18 a
	60 ℃	18.53±0.31 a	15.23±0.20 ab	16.81±0.26 a	12.95±0.30 a	13.69±0.21 ab
	80 ℃	18.46±0.29 a	15.13±0.35 ab	16.68±0.28 a	12.76±0.20ab	13.54±0.18 ab
	100 ℃	18.38±0.26 a	14.92±0.24 ab	16.54±0.30 a	12.67±0.25 ab	13.45±0.30 ab
	120 ℃	18.36±0.31 a	14.78±0.30 b	16.42±0.26 a	12.46±0.27 b	13.24±0.28 b

粽叶提取物Rice dumplings leaves	紫外照射时间 UV irradiation time/min	枯草芽孢杆菌 Bacillus subtilis	金黄色葡萄球菌Staphylococcus aureus	铜绿假单胞菌 Pseudomonas aeruginosa	大肠埃希菌 Escherichia coli	肠炎沙门氏菌 Salmonella enteritidis
荷叶Lotus leaf	0	25.32±0.31	23.03±0.28	22.40±0.25	18.82±0.28	19.73±0.35
	10	25.43±0.28	23.14±0.42	22.53±0.25	18.94±0.28	19.82±0.29
	20	25.31±0.25	22.97±0.20	22.51±0.22	18.80±0.27	19.81±0.26
	30	25.19±0.39	22.94±0.16	22.34±0.18	18.83±0.42	19.64±0.31
	40	25.07±0.32	22.73±0.34	22.23±0.28	18.71±0.30	19.44±0.41
箬叶Indocalamus leaf	0	19.75±0.21	15.36±0.31	17.04±0.23	13.80±0.26	14.38±0.23
	10	19.82±0.32	15.44±0.34	17.05±0.27	13.87±0.27	14.51±0.16
	20	19.73±0.25	15.29±0.23	17.08±0.24	13.72±0.24	14.47±0.24
	30	19.60±0.29	15.31±0.30	17.01±0.29	13.64±0.32	14.37±0.18
	40	19.53±0.20	15.23±0.22	16.95±0.10	13.58±0.25	14.24±0.22
芦苇叶Reed leaf	0	22.00±0.39	16.03±0.21	18.18±0.36	14.37±0.35	19.10±0.21
	10	22.16±0.38	16.13±0.29	18.24±0.22	14.43±0.28	19.25±0.27
	20	22.02±0.28	16.06±0.33	18.13±0.22	14.32±0.29	19.17±0.41
	30	21.92±0.38	15.93±0.18	18.08±0.29	14.34±0.32	19.10±0.30
	40	21.89±0.21	15.80±0.29	17.99±0.27	14.25±0.27	19.02±0.27
槲叶Quercus leaf	0	18.68±0.23	15.34±0.28	16.83±0.38	13.05±0.32	13.76±0.33
	10	18.74±0.32	15.39±0.28	16.96±0.28	13.10±0.25	13.88±0.30
	20	18.61±0.28	15.31±0.33	16.89±0.23	13.06±0.17	13.76±0.36
	30	18.53±0.19	15.34±0.31	16.78±0.31	13.05±0.21	13.72±0.29
	40	18.52±0.39	15.27±0.23	16.72±0.38	12.97±0.20	13.67±0.30

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粽叶提取物Rice dumplings leaves	pH	枯草芽孢杆菌 Bacillus subtilis	金黄色葡萄球菌Staphylococcus aureus	铜绿假单胞菌 Pseudomonas aeruginosa	大肠埃希菌 Escherichia coli	肠炎沙门氏菌 Salmonella enteritidis
荷叶Lotus leaf	6.0	25.32±0.31 a	23.03±0.28 a	22.40±0.25 a	18.82±0.28 a	19.73±0.35 a
	5.0	25.48±0.41 a	23.32±0.31 a	22.62±0.21 a	19.03±0.32 a	20.05±0.38 a
	7.0	25.28±0.34 a	23.12±0.35 a	22.53±0.32 a	18.81±0.39 a	19.70±0.35 a
	9.0	23.97±0.50 b	21.95±0.46 b	21.35±0.34 b	17.79±0.22 b	18.48±0.19 b
	11.0	23.61±0.27 b	21.36±0.40 c	20.95±0.21 b	17.28±0.34 c	18.02±0.21 b
箬叶Indocalamus leaf	6.4	19.75±0.21 a	15.36±0.31 a	17.04±0.23 a	13.80±0.26 a	14.38±0.23 a
	5.0	19.89±0.30 a	15.55±0.27 a	17.36±0.35 a	14.09±0.17 a	14.53±0.20 a
	7.0	19.64±0.25 a	15.43±0.23 a	17.18±0.22 a	13.90±0.18 a	14.46±0.14 a
	9.0	18.71±0.24 b	14.63±0.26 b	16.37±0.20 b	13.19±0.16 b	13.52±0.23 b
	11.0	18.34±0.23 b	14.37±0.33 b	16.09±0.23 c	12.97±0.40 b	13.19±0.32 b
芦苇叶Reed leaf	6.2	22.00±0.39 a	16.03±0.21 a	18.18±0.36 a	14.37±0.35 a	19.10±0.21 a
	5.0	22.12±0.24 a	16.28±0.22 a	18.39±0.31 a	14.56±0.25 a	19.31±0.22 a
	7.0	22.05±0.29 a	16.19±0.20 a	18.24±0.22 a	14.38±0.22 a	19.21±0.23 a
	9.0	20.92±0.38 b	14.89±0.38 b	17.21±0.34 b	13.61±0.31 b	17.66±0.27 b
	11.0	20.58±0.23 b	14.50±0.22 b	16.77±0.43 b	13.30±0.27 b	17.32±0.32 b
槲叶Quercus leaf	6.5	18.68±0.23 a	15.34±0.28 a	16.83±0.38 a	13.05±0.32 a	13.76±0.33 a
	5.0	18.90±0.24 a	15.56±0.23 a	16.96±0.31 a	13.22±0.25 a	13.93±0.25 a
	7.0	18.72±0.29 a	15.39±0.29 a	16.78±0.37 a	13.08±0.09 a	13.89±0.18 a
	9.0	17.67±0.27 b	14.42±0.39 b	15.68±0.31 b	12.18±0.19 b	13.05±0.23 b
	11.0	17.33±0.22 b	14.06±0.20 c	15.40±0.35 b	11.88±0.20 b	12.79±0.23 b

粽叶提取物Rice dumplings leaves	pH	枯草芽孢杆菌 Bacillus subtilis	金黄色葡萄球菌Staphylococcus aureus	铜绿假单胞菌 Pseudomonas aeruginosa	大肠埃希菌 Escherichia coli	肠炎沙门氏菌 Salmonella enteritidis
荷叶Lotus leaf	6.0	25.32±0.31 a	23.03±0.28 a	22.40±0.25 a	18.82±0.28 a	19.73±0.35 a
	5.0	25.48±0.41 a	23.32±0.31 a	22.62±0.21 a	19.03±0.32 a	20.05±0.38 a
	7.0	25.28±0.34 a	23.12±0.35 a	22.53±0.32 a	18.81±0.39 a	19.70±0.35 a
	9.0	23.97±0.50 b	21.95±0.46 b	21.35±0.34 b	17.79±0.22 b	18.48±0.19 b
	11.0	23.61±0.27 b	21.36±0.40 c	20.95±0.21 b	17.28±0.34 c	18.02±0.21 b
箬叶Indocalamus leaf	6.4	19.75±0.21 a	15.36±0.31 a	17.04±0.23 a	13.80±0.26 a	14.38±0.23 a
	5.0	19.89±0.30 a	15.55±0.27 a	17.36±0.35 a	14.09±0.17 a	14.53±0.20 a
	7.0	19.64±0.25 a	15.43±0.23 a	17.18±0.22 a	13.90±0.18 a	14.46±0.14 a
	9.0	18.71±0.24 b	14.63±0.26 b	16.37±0.20 b	13.19±0.16 b	13.52±0.23 b
	11.0	18.34±0.23 b	14.37±0.33 b	16.09±0.23 c	12.97±0.40 b	13.19±0.32 b
芦苇叶Reed leaf	6.2	22.00±0.39 a	16.03±0.21 a	18.18±0.36 a	14.37±0.35 a	19.10±0.21 a
	5.0	22.12±0.24 a	16.28±0.22 a	18.39±0.31 a	14.56±0.25 a	19.31±0.22 a
	7.0	22.05±0.29 a	16.19±0.20 a	18.24±0.22 a	14.38±0.22 a	19.21±0.23 a
	9.0	20.92±0.38 b	14.89±0.38 b	17.21±0.34 b	13.61±0.31 b	17.66±0.27 b
	11.0	20.58±0.23 b	14.50±0.22 b	16.77±0.43 b	13.30±0.27 b	17.32±0.32 b
槲叶Quercus leaf	6.5	18.68±0.23 a	15.34±0.28 a	16.83±0.38 a	13.05±0.32 a	13.76±0.33 a
	5.0	18.90±0.24 a	15.56±0.23 a	16.96±0.31 a	13.22±0.25 a	13.93±0.25 a
	7.0	18.72±0.29 a	15.39±0.29 a	16.78±0.37 a	13.08±0.09 a	13.89±0.18 a
	9.0	17.67±0.27 b	14.42±0.39 b	15.68±0.31 b	12.18±0.19 b	13.05±0.23 b
	11.0	17.33±0.22 b	14.06±0.20 c	15.40±0.35 b	11.88±0.20 b	12.79±0.23 b